Banana Custard Ice Cream
This Banana Custard Ice Cream is rich and delicious just like the way your grandma made it years ago. Trust me you won’t find this ice cream in a grocery store, and you won’t be able to stop eating it.
This full-flavored Banana Ice Cream is made with a cooked custard base just like your mom or grandma made. The longer it’s in the freezer, the more flavorful it gets, and trust me, you’ll be going to the freezer often for more!
Ingredients
Heavy Cream – For the best flavor, add heavy (not low-fat) whipping cream. It has more butter-fat and adds more flavor and richness.
Half & Half – Use half & half if possible. Again, it’s about the flavor. If you don’t have half & half, you can use whole milk, or use half milk and half heavy cream mixed.
Bananas – When choosing bananas, don’t use bananas that are still partially green. They don’t have as much flavor and aren’t as sweet. Oh the other hand, don’t use black bananas. Use spotted ones like pictured above. When bananas become black, they are actually fermented, and they taste fermented in recipes.
Granulated Sugar – Used for sweetness and adds to the flavor. You can cut back on the sugar if you prefer. However, when testing this recipe I found that 1 1/4 cups was the perfect amount for my taste and not too sweet.
Eggs – They add richness to the custard base.
Salt – Salt always enhances the other flavors.
Vanilla Extract – Used for flavor. Don’t worry, we use 2 teaspoons in this recipe, but the banana flavor still shines through as the main star. Make sure to use “real-pure” vanilla, not imitation.
Cinnamon – A great complement to bananas! I added 1/8 teaspoon to this recipe, but you could easily add 1/4 teaspoon. Just think how banana bread tastes with the addition of cinnamon. Yum!
This ice cream tastes even more flavorful the following day after it’s frozen, and it stays so creamy and scoopable. I promise you’ll keep going to the freezer for more!
Cindy’s Tips
- If you use a loaf pan for freezing the ice cream, make sure to cover it securely with plastic wrap, followed by a heavy piece of foil.
- Don’t skimp on ingredients. This ice cream should be rich and delicious. Use heavy whipping cream, not low fat, and use half & half, not milk. Also use real vanilla extract, not imitation. These things make a big difference in the flavor of the ice cream.
- Don’t use bananas that have some green on them, but also don’t use over ripe bananas that are black. The bananas should be ripe and spotty looking, like the ones pictured above. If they are too ripe (black looking) they will have a fermented taste rather than sweet.
How To Make
The most important thing about making this recipe is the correct ripeness of the bananas. Don’t use bananas that are partially green. On the other hand, don’t use bananas that are so ripe they are black. When bananas become black, they are too ripe to use, and they actually become fermented. The best bananas are ones like pictured above, or even a tiny bit less ripe. They will have the best flavor.
Mash the bananas in a medium bowl, using a potato masher or pastry cutter, and set aside.
Add the eggs to a 2 cup measuring cup and slightly whisk with a fork. Set aside. Add the half and half, sugar and salt to a medium saucepan over medium heat. Whisk slowly while bringing the milk to a simmer. Pour about 1/3 of the hot mixture into the eggs, while whisking constantly, then whisk vigorously for a few seconds. This is called “tempering” the eggs. It prevents the eggs from becoming cooked pieces of scrambled eggs in the hot mixture. Pour the egg mixture back into the pan. Whisk constantly over medium heat until the mixture just starts to boil. The mixture should coat the back of a spoon.
Remove from heat. Place the pan in a ice water bath, and allow it to completely cool.
Add the heavy whipping cream, cinnamon, vanilla and mashed bananas to the cooled mixture, and mix well.
Pour the mixture into an ice cream maker, such as Cuisinart, and churn for 25 minutes. The mixture should be a soft serve consistency.
You can serve it immediately or freeze for a couple hours for a thicker consistency. You can also freeze overnight. The ice cream will still be creamy and the taste will be even better.
More ice cream recipes you might enjoy!
Maple Cinnamon Crunch Ice Cream
No Churn Cookies and Cream Ice Cream
If you make this recipe, please rate it below and let me know how you liked it. I love getting your feedback. 🙂
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Banana Custard Ice Cream
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 7 to 8 large servings. 1x
- Category: Frozen Desserts
- Method: Cook
- Cuisine: American
Description
This ice cream is so creamy, rich and flavorful, and the flavorful is even more enhanced after a day or two in the freezer. It also stays creamy and scoopable. You’ll love it!
Ingredients
- 3 cups half and half*
- 1 1/4 cups granulated sugar
- 1/8 teaspoons salt
- 2 large eggs
- 2 cups heavy whipping cream, cold
- 1/8 teaspoon cinnamon
- 2 teaspoons pure vanilla extract
- 2 cups ripe mashed bananas, about 3 large bananas
Get Recipe Ingredients
Instructions
- Add the eggs to a 2 cup measuring cup and slightly whisk with a fork. Set aside.
- Add the half and half, sugar and salt to a medium saucepan over medium heat. Whisk slowly while bringing the milk to a simmer. Pour about 1/3 of the hot mixture into the eggs, while whisking constantly, then whisk vigorously for a few seconds. This is called “tempering” the eggs. It prevents the eggs from becoming cooked pieces of scrambled eggs in the hot mixture. Pour the egg mixture back into the pan. Whisk constantly over medium heat until the mixture just starts to boil. The mixture should coat the back of a spoon. Remove from heat. Place the pan in a ice water bath, and allow it to completely cool.
- Add the heavy whipping cream, cinnamon, vanilla and mashed bananas to the cooled mixture, and mix well.
- Pour the mixture into an ice cream maker, such as Cuisinart, and churn for 25 minutes. The mixture should be a soft serve consistency.
- You can serve it immediately or freeze for a couple hours for a thicker consistency. You can also freeze overnight. The ice cream will still be creamy and the taste will be even better.
- To freeze, pour the ice cream in a 9 x 5 loaf pan and cover with 2 to 3 layers of plastic wrap, or place in a freezer safe container with a lid.
Notes
- *Half and half is found in the milk aisle in your grocery store next to the milk, whipping cream and coffee creamers. It’s a mixture of milk and heavy whipping cream. If you can’t find it in your area, you can you milk.